Preparation

Make curd:

Halve and pit nectarine. Cut halves into pieces and in a blender purée until smooth. In a heavy saucepan whisk together purée, yolks, granulated sugar, lime juice, butter, and vanilla. Cook mixture over moderately low heat, whisking constantly, until it just reaches a boil, about 7 minutes, and immediately remove pan from heat. Strain curd through a sieve into a bowl and cool, its surface covered with a buttered round of wax paper. Chill curd at least 2 hours and up to 2 days.

Make crust:

Preheat oven to 375°F.

Cut butter into pieces. In a food processor pulse flour, brown sugar, and salt until combined well. Add butter and blend until a dough begins to form (mixture should hold together when squeezed between fingers). Press dough evenly into bottom and up sides of a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim. Bake crust in middle of oven 20 minutes and cool in pan on a rack. Crust may be made 2 days ahead and kept in pan, covered, at room temperature.

Halve and pit nectarines. Cut halves into 1/4-inch-thick slices. Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top. In a small saucepan heat jam over low heat until hot. Pour jam through a sieve into a bowl, pressing hard on solids. Lightly brush fruit with glaze. Chill tart, loosely covered with plastic wrap, until ready to serve. Tart may be made 1 day ahead and chilled, covered.

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Reviews

I made this recipe as written and everyone loved it! Really loved it! The mix of nectarine and lime favors is plate licking good. The brown sugar crust is crisp and yummy. I served it with a small scoop of homemade vanilla ice cream. Everyone who says it's messy is right, but that's a small matter. Curd is not supposed to be be firm. The flavored and textures are outstanding.

dumb question, but
can someone confirm
for me that the
nectarines are to be
peeled (as well as
halved and pitted)
before they are
pureed? i assume
they should be, but
the recipe does not
specify, which
doesn't persuade me
to go to the bother.
what else did they
forget?

The contrast between the sweet nectarines and tart lime curd is delicious! I like to add some lime zest to the curd to enhance the lime flavor. The first time we made this it got pretty messy and runny, so the second time we made it I decided to make the curd and crust a day ahead of time, and chill them together overnight. I also added an extra tablespoon of butter to help the curd set up. By the time I was ready to finish the tart, the curd was firm and held up much better under the weight of the nectarines! Yum!

This was a HUGE hit!!! The balance of sweet, tart, and saltiness was perfect! I made this in a ceramic tart pan, but it was VERY difficult to remove. I let it sit at room temperature before attempting to remove a slice and it was a little easier. next time, I will use a springform pan. My pan was a 10.5 inch round and I doubled the recipe...it was just enough. This a new favorite in my house!

My family loved this tart, even though it did turn into a mushy mess when served (as another reviewer mentioned). The flavor of the curd was nice, though I would have preferred it to be a bit more tart. I also used a 9in round pan and had to double the curd recipe to fill it, though there was plenty of crust. The tart did look really pretty with the nectarine slices on top, though they sunk into the curd after a while. Overall worth making.

Incredibly good, and
very simple. Well
worth the short
amount of time you
have to spend
minding the curd
over the stove,
especially since you
can make it ahead of
time. I use Dark
Muscovado sugar for
the crust, and it is
amazing! When
nectarines are in
season, this is a
great way to
showcase them.

my friends raved about this tart. Even though it turned into a mushy disaster, it was delicious. I'd never made lime curd before, and it was much easier than i expected. The nectarine lime curd has really great flavor and makes this recipe. The crust was delicious. My nectarines were VERY ripe and the jam on top stayed liquidy, so it was gushy and not very pretty... but it tasted great and we ate every last bit of it!

I used an eleven inch tart pan and needed to
double the recipe. Pretty yummy, but nothing
to write home about. Pitting and slicing the
tangerines for the top of the tart was time
consuming and I quit after 2 tangerines. I'd
make it again, but would space out
production over two days.

I registered just so that I could rate this recipe. I've made many desserts from Epicurious recipes, but this was perhaps the most sublime! Delicious combination of sweet, crunchy crust and tart filling...added lime zest to curd to accentuate flavor. Topped with peach amaretto jam. Perfect for a fresh, light ending to any meal. Highly recommended!

I couldn't throw away the egg whites. The natural thing to do was... make a meringue and slather it on the tart. I didn't have any jam so omitted that. Baked the tart at 350 just long enough to turn the meringue golden. Fabulous.

This dish was to die for! My husband graciously chose not to fight my son over the last piece(just kidding, barely). I didn't have a lift out pan and so used a quiche type tart pan and instead of the crust, took the easy way out and used puff pastry. Lacking the peach jam and not wanting to run to the store, I used my recently canned strawberry jam. It was still quite beautiful and delicious. It looked like those gorgeous pastries you see in French boulangeries with the pinkish-red hue of the pit side of the nectarine juxtaposed with the orange flesh. Next time, I will definitely make 2 so there is enough for everyone to have seconds. Does anyone know a good substitute for puff pastry that doesn't contain partially hydrogenated oil in it?

I made this into mini-tarts (double the crust and it makes eight) and found it delicious. The nectarines were less sweet than usual on account of the lateness of the season, but I thought that it actally made a nice contrast to the very sweet (though delicious) crust. The curd was delicious and unusual; I might make it again on its own, as well as as a part of this lovely dish.

I made this with peach and lemon instead of nectarine and lime, and it was WONDERFUL! I added lemon zest and didn't strain the curd. I also made a simple blueberry syrup (blueberries, sugar, water, drop of lemon juice cooked together) to drizzle over the top-- very tasty and very pretty!

This tart was AMAZING! I added a little extra lime juice and some lime zest to the curd and it tasted great. The tartness of the curd mixed perfectly with the sweetness of the brown sugar crust and the fruit. Other people suggested that the crust was too crumbly but I didn't have that problem.

The guests were licking the dish! I guess they liked it. The crust is really good - crispy and yummy. It is beautiful looking too. The curd is really what makes this dessert. Careful not to add too much sugar. The tart flavor is a nice contrast to the sweet nectarines. The only problem I had was getting the tart out of my pan. I didn't have a tart pan with a removable bottom. With this recipe in mind, I recently went out to buy one...

The curd was pretty good. I don't know what I've done wrong but the brown sugar crust part didn't turn out good. Maybe because I used individual size pans. So I substituted with sugar crust instead. Good recipe when you have some riped nectarines and don't want to just trash them!

delectable! truly! it was a favorite at a dinner party that i made it for. it's fairly easy. i actually put it into the oven at 375 degrees F for about twenty minutes after i assembled it and brushed jam on top, making the peaches that i used very sweet and very soft.

This recipe was great! I made it with many variations from the recipe. instead of lime curd I made a vanilla pastry cream (what a great way to use up yolks!) and topped the tart with apricots instead of nectarines. I did stick to the brown sugar crust, though. The combination of brown sugar, vanilla, and apricots is terrific! I tried to make the crust in the kitchenaid mixer instead of the food processor; I don't recommend it because the product is definitely tough. It was still very delicious. Be careful on the collking time; mine was overdone when I followed the recipe's time and temperature...